EatSmarter exclusive recipe

Baked Potatoes

with Eggplant Dip
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Baked Potatoes

Baked Potatoes - Meatless pleasure: The aromatic vegetable puree is right on target

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
241
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie241 kcal(11 %)
Protein8 g(8 %)
Fat5 g(4 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage13.5 g(45 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.7 mg(50 %)
Folate109 μg(36 %)
Pantothenic acid1.2 mg(20 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38 mg(40 %)
Potassium1,328 mg(33 %)
Calcium66 mg(7 %)
Magnesium72 mg(24 %)
Iron2.5 mg(17 %)
Iodine11 μg(6 %)
Zinc1.6 mg(20 %)
Saturated fatty acids0.8 g
Uric acid100 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
2
Ingredients
1 pound
3 teaspoons
coarse Sea salt
2
2
eggplants (each about 300 grams)
½
½ bunch
1 pinch
ground Cilantro
Preparation

Kitchen utensils

1 Baking sheet, 1 Parchment paper, 1 Brush, 1 Large knife, 1 Cutting board, 1 Tablespoon, 1 Citrus juicer, 1 Immersion blender, 1 Medium bowl, 1 Teaspoon, 1 deep bowl

Preparation steps

1.
Baked Potatoes preparation step 1

Rinse the potatoes thoroughly, drain and cut in half lengthwise.

2.
Baked Potatoes preparation step 2

Lay potato halves, cut side up, on a baking sheet lined with parchment paper. Brush with 1 teaspoon olive oil and sprinkle with sea salt. Bake potatoes in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 15 minutes.

3.
Baked Potatoes preparation step 3

Meanwhile, peel the garlic and chop finely.

4.
Baked Potatoes preparation step 4

Rinse, dry and cut eggplant in half lengthwise. Score the cut surfaces in a diamond pattern about 1 cm (approximately 1/2 inch) deep and sprinkle with garlic and sea salt.

5.
Baked Potatoes preparation step 5

Put the eggplant halves with the cut side up on the baking sheet with the potato halves and continue to cook for 30 minutes.

6.
Baked Potatoes preparation step 6

Keep the cooked potato halves in the oven and turn off oven. Scoop eggplant flesh out of skins, put in a tall vessel and mash with an immersion blender.

7.
Baked Potatoes preparation step 7

Squeeze lemon half. Rinse basil, shake dry and pluck the leaves. Set some leaves aside, finely chop the rest.

8.
Baked Potatoes preparation step 8

Stir chopped basil and remaining olive oil into the eggplant puree and season with salt, pepper, coriander and about 1 teaspoon lemon juice. Garnish the eggplant puree with basil and serve as a dip with the baked potato.